200g butter, room temperature
300g sifted icing sugar
1tsp vanilla extract
- Beat the butter and icing sugar together on a low speed until combined, then beat on a high speed for three minutes until fluffy. Add in the vanilla extract and cream and keep beating until blended.
- To make this a chocolate buttercream icing, add 90g of sifted cocoa powder. Beat in fresh milk until it is a smooth, spreadable consistency.
- Make this a cream cheese icing by substituting room-temperature cream cheese for the butter.
This is a great icing to decorate this basic vanilla sponge cake.